Submitted by: Sheri
Organization: BYU


     2 1/2 lb (5 1/2 cups)    mochi rice
     1 can (12 oz)            frozen coconut milk thawed
     1 package (1 lb.)        dark brown sugar (2 1/3 cups packed)
Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.)

Preheat oven to 350 degrees F.

Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.

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